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Sunday, July 13, 2008

buttermilk bran muffins with raisins

Right off, I have to tell you this is my very favorite muffin. Given a choice of big banana, lemon poppyseed, apple spice, blueberry, morning glory, or lemon drizzle yogurt - or this bran - I'll pick it every time. It's just the right consistency, just the right amount of juicy sweetness from the raisins, the tang of buttermilk, the hint of cinnamon. The only problem I have with this muffin is its refusal to shine in a photograph. I must have tried to photograph these ten times, and it always comes out the same - brown. The raisins don't show, the texture looks ordinary. This is my UPS muffin - brown, brown, brown. So when you make them, give them a little encouragement and affection for being humble, brown, and incredibly tasty.

Barb - I don't know where you live, but it's hot in New Hampshire, too. However, I forge ahead with baking and cooking today, because it's a lovely day off. Wait til you see the 15 minute no-pectin black raspberry jam I made! It heated up the kitchen just a little, but not too bad.You really leave the sweetest words I could ever hear, which is my recipes are straight-forward. I think what all we cooks are looking for are good directions and a recipe that's been tried out. I hear horror stories about food writers who make up recipes and never actually make them - can you imagine? Thanks for your wonderful comments!

Aubrey - if you can do half whole wheat and half all-purpose, I think the muffin will be fine. All whole wheat might make for a heavy muffin, but you can try, anyway. I know health food stores and King Arthur Flour in Vermont make a lighter whole wheat pastry flour - King Arthur is among my links, so you could click and see.